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Carrot Spaghetti + Fenugreek pickle

I am beginning to be obsessed with my new “spiral cutter”! You could alternatively use the julienne attachment of your peeler.

5 medium sized or 3 large carrots noodled

A variety of vegetables (I used cauliflower, carrots and squash, 200 g each)

1 bunch, or 110 g of fenugreek leaves

1 clove of garlic

1 inch fresh ginger

1 tspn coriander seeds

2 dry red chillies

10 black olives (pitted)

1 tspn red wine vinegar

Handful of roasted almonds

Extra virgin olive oil

Salt

- Roast your vegetables to combine with the carrot spaghetti.

- After you have “noodled”/julienne peeled your carrots, blanch them for a minute and run them under cold water. Let a tspn or two of water remain in the dish, to allow the carrots to remain moist.

- To make the dressing, add a tspn of olive oil to a pan on medium heat, and lightly roast the coriander seeds and chillies for 10-20 seconds; add the garlic clove and half of the ginger; sauté for 30 seconds.

- Add the fenugreek leaves and sauté for another minute.

- Add this mixture, olives, and the rest of the ginger to the blender and, with the help of the red wine vinegar and a tbspn of olive oil, let the mixture come together. Season. This is your pickle.

- Combine the carrot spaghetti, roasted vegetables, roasted almonds, and the dressing, and serve while still warm.